Andrew Evans Dishes Tips on How to Tailgate

It is coming, that exciting and delicious time of the year when the pigskin flies both into the end zone and onto the grill. Tailgating and barbecue are like the peanut butter and jelly of the professional sports world. With football season about to kick into high gear, there is no better time to start preparing for Sundays (or Saturdays, if you're a college fan) at the field. While you may know how to cook a mean burger and can watch a game like a pro, mastering both is an art form.

You may be surprised what you don’t know. And who better to school you than fine dining restaurateur turned pitmaster Andrew Evans. As the owner of The BBQ Joint, Evans has earned (and dished) his chops on the finer details of barbecue excellence. Check out his tips on tailgating for the next big game!

• Smoke wings, meatballs, sausages, etc. at home the day before, let them cool, and then refrigerate. Then, bring the cooked items to tailgate in a cooler to keep cold. Reheat and glaze with sauces on grill at tailgate instead of starting from scratch — this equals less cooking stress and more beer drinking time!

• Go with a theme — for instance, cook and slice a flank steak at the tailgate but have all the fix-ins’ for making tacos ready to go and serve margaritas.

• Focus on finger food so you don't have to pack plates and cutlery, like smoked sausages on a bun, pulled pork, or brisket burritos.

• Instead of grilling hamburgers, smoke them by building a small fire to one side of grill or only having one burner on. Use wood chips and smoke for 20 minutes at 300 degrees.